A simple home-cooked dish from Thrace and Balkan immigrant cuisine, made by slowly cooking cubed beef with white cabbage and tomatoes over low heat. In this recipe, where the meat blends with the cabbage's slightly tangy flavor, it's perfect for anyone seeking a warm dinner on cold days.
Heat the olive oil in a wide pot, add the diced meat, and sauté over high heat until it releases its liquid and reabsorbs it.
Add the onion and sauté until it turns pink, then add the grated tomato and cook for a few minutes.
Add the finely chopped cabbage and season with salt, black pepper, and red pepper flakes; add a little water.
Cover with a lid and cook over low heat, stirring occasionally, until the cabbage and meat are thoroughly softened.
Important: Finely chopping the cabbage and cooking it over low heat for a long time gives the dish its characteristic soft texture. Caution: If you rush it by raising the heat, the cabbage may release its juices early and stick to the bottom.
If you add a few drops of vinegar to the kapuska, you can make the cabbage's slightly sour character more pronounced.
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